It is fermented and macerated on the skins and aged in oak barrels for at least 6 months, then cellared for 2 years, which favors the development of its classic mediterranean characters. The ruby red color with garnet hues, translucent and brilliant, announces bright, mature and refined aromas. The fresh scent of violet is perfectly integrated by notes of jam, plums, blackcurrants and oriental spices. The palate is solid, well structured and warm in its embrace, but always well-balanced, thanks also to fresh bursts of balsam and medicinal herbs and berries. The aftertaste presents toasted hints before returning to the spice route.